Chopped Market Vegetable Bowl

Serves 4 · 25 min prep · 5 min cook

Estimate for one serving

• 445 cal
• 15g protein
• 58g carbs
• 18g fat
• 11g fiber

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Ingredients

• 2 cups cooked farro
• 2 ripe peaches
• 1 1/2 cups cherry tomatoes
• 1 1/2 cups fresh corn kernels
• 1 cup sliced mini sweet peppers
• 1 English cucumber
• 3/4 cup fresh basil leaves
• 2 cups baby spinach
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 cup toasted sunflower seeds
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1If the farro is not already cooked, simmer it in salted water according to package directions until pleasantly chewy, then drain and spread on a sheet pan to cool to room temperature.
2. 2Dice the peaches into small cubes, halve the cherry tomatoes, slice the mini sweet peppers into thin rings, and chop the cucumber into neat dice so every bite is uniform.
3. 3Pat the chickpeas dry with a paper towel; for extra flavor, toss them with a drizzle of olive oil and salt and warm them 2 to 3 minutes in a skillet over medium heat until just fragrant.
4. 4In a small bowl, whisk the remaining olive oil with lemon juice, Dijon mustard, honey, salt, and black pepper until the vinaigrette looks creamy and emulsified.
5. 5In a large wide bowl, layer the cooled farro as the base, then scatter the spinach and half of the torn basil over it.
6. 6Add the peaches, tomatoes, corn, sweet peppers, cucumber, and chickpeas in colorful sections or gently mixed so the bowl looks abundant.
7. 7Drizzle three-quarters of the vinaigrette over everything and toss lightly with two large spoons until the grains and vegetables glisten.
8. 8Taste and add the remaining dressing if needed; the salad should taste bright and lightly coated, never heavy.
9. 9Finish with the rest of the basil and a generous sprinkle of toasted sunflower seeds for crunch.
10. 10Divide into four bowls or pack into meal-prep containers; the flavors stay excellent for several hours at cool room temperature or overnight in the fridge.